Name: Pecan Pie Bread & Butter Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 6 cups brioche or challah bread, cubed; 1 cup pecans, roughly chopped; 4 large eggs; 2 cups whole milk; 1 cup heavy cream; ¾ cup brown sugar; ¼ cup granulated sugar; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ¼ teaspoon salt; ½ cup unsalted butter, melted; For the Caramel Sauce:; ½ cup brown sugar; ¼ cup unsalted butter; ¼ cup heavy cream; 2 tablespoons corn syrup (or maple syrup/honey as a substitute); Tools:; 9x13-inch baking dish; Mixing bowls; Whisk; Saucepan

Pecan Pie Bread & Butter Pudding

There’s something magical about the fusion of two comfort-food classics: pecan pie and bread pudding. This recipe came to life one rainy afternoon when I wanted to recreate the cozy warmth of pecan pie but in a form that could serve as both dessert and a snack. The result? A gooey, caramel-drizzled treat that’s quickly become a family tradition.

What I love most about this dish is how the rich, nutty flavors of pecan pie blend seamlessly with the soft, custardy texture of bread pudding. It’s indulgent without being overly sweet, and the toasted pecans add the perfect crunch. Every time I make this, my kids rush to the kitchen, noses in the air, and my husband can’t resist sneaking a piece before dinner.

The best part? It’s deceptively easy to make! Even on busy days, this recipe comes together quickly with simple ingredients you probably already have in your pantry. Whether served warm from the oven or cold as leftovers (if there are any), this dessert is always a crowd-pleaser. Trust me, once you try it, you’ll find yourself making it for holidays, potlucks, and those random days when you just need a little extra comfort.

Questions I Often Get Asked About This Recipe:

Can I use a different type of bread? Yes! While brioche or challah works best for their buttery flavor, you can also use French bread or any slightly stale bread you have on hand.

Can I make this ahead of time? Absolutely. Assemble the pudding a day in advance and store it in the refrigerator. Bake it fresh when ready to serve.

What if I don’t have corn syrup for the caramel sauce? No problem! You can substitute it with maple syrup or honey for a slightly different but delicious flavor.

Can I make this gluten-free? Yes, just use your favorite gluten-free bread. Everything else in the recipe remains the same.

How do I store leftovers? Store in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving.

What You Need to Make Pecan Pie Bread Pudding:

Ingredients:

6 cups brioche or challah bread, cubed

1 cup pecans, roughly chopped

4 large eggs

2 cups whole milk

1 cup heavy cream

¾ cup brown sugar

¼ cup granulated sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup unsalted butter, melted

For the Caramel Sauce:

½ cup brown sugar

¼ cup unsalted butter

¼ cup heavy cream

2 tablespoons corn syrup (or maple syrup/honey as a substitute)

Tools:

9×13-inch baking dish

Mixing bowls

Whisk

Saucepan

How to Make Pecan Pie Bread Pudding:

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Toast the Pecans: Spread the chopped pecans on a baking sheet and toast for 5 minutes until fragrant. Set aside.

Make the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, and salt until smooth.

Combine Bread and Custard: Place the cubed bread into the greased baking dish. Pour the custard mixture over the bread, ensuring all pieces are soaked. Sprinkle the toasted pecans evenly on top.

Bake: Drizzle the melted butter over the dish. Bake for 45-50 minutes, or until the pudding is set and golden brown on top.

Prepare the Caramel Sauce: While the pudding bakes, combine brown sugar, butter, heavy cream, and corn syrup in a saucepan. Cook over medium heat, stirring constantly, until the sauce thickens (about 5-7 minutes).

Serve: Drizzle the warm caramel sauce over the bread pudding before serving.

Tips for Making the Best Pecan Pie Bread Pudding:

Use slightly stale bread: This helps the bread absorb the custard better without becoming mushy.

Don’t skip the toasting: Toasting the pecans enhances their flavor and adds a delightful crunch.

Customize it: Add a handful of chocolate chips or dried cranberries for a unique twist.

Make it dairy-free: Use coconut milk and cream as substitutes for the dairy ingredients.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “Perfect for family gatherings!” This recipe was a hit at our Thanksgiving dinner. Everyone went back for seconds!

⭐️⭐️⭐️⭐️ “Delicious but a little too sweet for me.” Next time, I’ll cut back on the sugar in the custard. Still, it’s a fantastic dessert!

⭐️⭐️⭐️⭐️⭐️ “A new family favorite!” My kids couldn’t get enough. I’ll definitely make this again.

⭐️⭐️⭐️⭐️⭐️ “So easy to make!” This recipe is perfect for busy moms like me. It was simple and turned out amazing.

⭐️⭐️⭐️⭐️ “Tastes great cold too!” We had leftovers the next day, and it was just as good cold as it was warm.

Printable Recipe:

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3